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Year Number of Results
2010 2
2011 2
2014 1
2015 3
2016 4
2017 4
2018 4
2019 7
2020 7
2021 4
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2023 8
2024 2

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Page 1
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Todaro M, et al. Among authors: franciosi e. Int J Food Microbiol. 2024 Jan 30;410:110481. doi: 10.1016/j.ijfoodmicro.2023.110481. Epub 2023 Nov 11. Int J Food Microbiol. 2024. PMID: 37977081 Free article.
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin.
Gaglio R, Tesoriere L, Maggio A, Viola E, Attanzio A, Frazzitta A, Badalamenti N, Bruno M, Franciosi E, Moschetti G, Sottile F, Settanni L, Francesca N. Gaglio R, et al. Among authors: franciosi e. Int J Food Microbiol. 2023 Jun 16;395:110194. doi: 10.1016/j.ijfoodmicro.2023.110194. Epub 2023 Mar 28. Int J Food Microbiol. 2023. PMID: 37004495 Free article.
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.
Busetta G, Gaglio R, Mangione G, Garofalo G, Franciosi E, Gannuscio R, Caccamo M, Todaro M, Di Gerlando R, Settanni L, Licitra G. Busetta G, et al. Among authors: franciosi e. Int J Food Microbiol. 2023 Jun 2;394:110188. doi: 10.1016/j.ijfoodmicro.2023.110188. Epub 2023 Mar 23. Int J Food Microbiol. 2023. PMID: 36989928 Free article.
40 results